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tips how to saute
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Lifestyle
It's been a long, sick winter. Here are the recipes, remedies, and distractions getting us through.
Easy
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A flavorful brine is the one and only path to truly succulent roast turkey.
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(3.92)
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Any variety of mushroom will love this glossy, tangy sauce.
4.0
(4.2)
Quick
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This fast technique brings out the best (a.k.a. the juiciness) in boneless, skinless chicken breasts.
4.5
(4.46)
Quick
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This simple hash—equally good for breakfast as for a quick and easy weeknight dinner—gets a pick-me-up from bright, funky sauerkraut.
4.7
(4.67)
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A stunning salad that's as crunchy and refreshing as it gets—plus, you can make it up to six hours in advance.
5.0
(5)
Easy
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This low-waste, no-flip asparagus frittata recipe uses a whole bunch of those bright green spring stalks, woody tough ends and all.
4.0
(4.07)
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Recipes
Skip the sauté pan: You should really be cooking your fish on the grill. Let these recipes inspire you.
Quick
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Get your Hulk on while squeezing out every bit of water from the tofu—it’s critical to achieving the crisp crumbles that make the sauce’s texture so satisfying.
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(4.65)
Quick
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This assertive dressing is the perfect complement to tender, delicate steamed vegetables.
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Shopping
Treat yourself.
Quick
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Seared chicken thighs render enough fat to form the base of a vinegary pan sauce, with pockets of sweetness from golden raisins.
4.7
(4.66)
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OUTSHINE
Cooking
It's really that good.
Andy Baraghani
Lifestyle
Here's how I used up (almost) every single thing
Christina Chaey
techniques
Techniques for cooking cleaner, faster, and more efficiently
Bon Appétit
Cooking
“Don’t Waste a Thing” is my new quarantine mantra.
Carla Lalli Music
test-kitchen
All the little things that keep our test kitchen running smoothly.
Bon Appétit Test Kitchen
Videos
(275)
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Learn how to make Sauteed Asparagus with Gribiche Dressing.
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All the tips and tricks you need to know so you can drink all night.
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Starting the chicken skin side down in a cold skillet lets the fat render slowly and results in the crispiest skin imaginable. It also yields a pan of flavorful schmaltz, aka liquid gold.
Get the recipe: https://weightloss-tricks.today/recipe/one-skillet-crispy-chicken-thighs-with-harissa%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-efOWgS ddFpqJ SummaryCollectionGridSummaryItem-HgAzv fXwjGk ad ad--read-more">
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Got a cold? We've got the exact thing you need to be sipping on. So heat up some water, peel some ginger, and let's get going.
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For this basic bulgogi recipe, cutting the meat into very thin strips allows it to absorb the hot-sweet-salty marinade in minutes, not hours.
Get the recipe: Basic Bulgogi
Get the recipe: Basic Bulgogi
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Make sure to rinse the rice in several changes of water before cooking so that it isn’t too gluey.